Shop Now

Spinach and potato frittata

This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up leftovers. Serve with toasted ciabatta bread and sliced tomatoes and/or a mixed green salad.

Spinach and potato frittata
Reader's Digest


  • 500 g potatoes, scrubbed and cut into 1 cm cubes
  • 5 cups (225 
  • g) baby spinach leaves, trimmed of any large stalks
  • 1 tablespoon extra virgin olive oil
  • 1 red capsicum, quartered lengthwise, seeded and thinly sliced
  • 5–6 spring onions, thinly sliced
  • 5 eggs
  • 1/4 cup (25 g) freshly grated parmesan
  • salt and pepper


  1. Cook the potatoes in a saucepan of boiling water for 5–6 minutes or until almost tender. 
  2. Put the spinach in a steamer basket or colander over the potatoes and cook for a further 5 minutes or until the potatoes are tender and the spinach has wilted. 
  3. Drain the potatoes. 
  4. Press the spinach with the back of a spoon to extract the moisture, then roughly chop.
  5. Heat the oil in a non-stick frying pan that is about 25 cm in diameter. Add the capsicum slices and sauté over a moderate heat for 2 minutes. 
  6. Stir in the potatoes and spring onions and continue cooking for 2 minutes.
  7. Beat the eggs in a large bowl, season with salt and pepper and mix in the spinach. 
  8. With a slotted spoon, remove about half of the vegetables from the pan and add to the egg mixture, leaving the oil in the pan. 
  9. Stir the egg and vegetables briefly to mix, then pour into the frying pan. 
  10. Cover and cook, without stirring, for about 6 minutes or until the omelette is almost set but still a little soft on top.
  11. Meanwhile, preheat the grill.Dust the top of the frittata with the parmesan and place under the grill. 
  12. Cook for 3–4 minutes or until browned and puffed around the edges. 
  13. Cut into quarters or wedges and serve.

Serves 4
Preparation: 30 minutes

More Recipes

14 Chrissie Bikkie Baking Hacks

14 Chrissie Bikkie Baking Hacks

Between shopping for gifts and entertaining guests, the most wonderful time of the year can get pretty stressful.
The 11 Crazy Pizza Toppings That Are Actually Delicious

The 11 Crazy Pizza Toppings That Are Actually Delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.

Seven Steps For a GI Diet

Follow these seven simple steps for staying on a low GI health diet.
Thai coconut rice with seafood

Thai coconut rice with seafood

This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a great texture - if you do not have any, basmati rice makes a good substitute.
Vietnamese tofu and noodle salad

Vietnamese tofu and noodle salad

An exciting layered salad combines crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the delicious flavour.